Vegan Coconut Chocolate Cake w/ Vanilla Coconut Oil Frosting

• Produce

  • 1 Banana
  • 3/4 Of a cup (60g cacao

• Refrigerated

  • 2 cups Non-dairy milk

• Baking & Spices

  • 2 tsp Baking powder
  • 1 1/2 tsp Baking soda
  • 2 cup Flour
  • 3 cups Powdered sugar, vegan
  • 1 tsp Salt
  • 1 Pinch Salt
  • 1 cup Sugar
  • 1 1/3 tbsp Vanilla

• Oils & Vinegars

  • 1 Coconut oil

• Liquids

  • 1/4 Of a cup hot water, Hot

• Other

  • 1 cup Or more of toasted shredded coconut or coconut flakes (can also be untoasted

Found on veganfamilyrecipes.com

Description

Ingredients

• 2 cups. (260g) Flour, sifted ( I used Spelt flour)
• 1 cup (130g) Sugar (I used Sucanat)
• ¾ of a cup (60g) Cacao
• 2 teaspoons Baking Powder
• 1½ teaspoons Baking Soda
• 1 teaspoon Salt
• 2 cups Non-dairy Milk (I used almond)
• ½ of a cup melted Coconut Oil
• 1 Banana, puréed
• 1 tablespoon Vanilla Extract
• ¼ of a cup Hot Water
• ½ of a cup Coconut Oil (not melted!)
• 3 cups Vegan Powdered Sugar (or more if needed)
• Pinch of Salt
• 1 teaspoon Vanilla Extract
• 1 cup or more of toasted shredded Coconut or Coconut Flakes (can also be untoasted)

Directions

• Heat oven to 350F (175C) and lightly grease and flour two 7 inch springforms.
• Add all dry ingredients (flour, sugar, cacao, baking powder, baking soda, and salt) in a large
• mixing bowl and mix together. Add all wet ingredients (milk, coconut oil, banana, vanilla, and water) to the bowl and mix together with a wooden spoon.
• Divide dough evenly between the two springforms and bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
• While the oven is in the oven, make your coconut oil frosting. Simply cream together all ingredients adding more powdered sugar if needed until desired consistency is reached.
• Remove cake from the oven and allow it to cool for about 10 minutes before removing it from the pan. Allow the cake to cool completely before frosting with coconut oil frosting and decorating with toasted coconut flakes.